Amish Ham Loaf Recipe (2024)

FAQs

How do you cook Gene Wenger's ham loaf? ›

Ready to beak: Fresh bake 350 degree F. -2 hrs. Frozen beak 350 degree F 2 ½ hrs. cook times may vary.

COOKING INSTRUCTIONS:

Preheat oven to 350⁰ F. Remove ham loaf from packaging, and place on a foil-lined baking sheet. Bake for 1-1.5 hours depending on whether the ham loaf was thawed before baking or frozen. Make a glaze using 6 tbsp brown sugar, 1 tbsp vinegar and 1 tbsp mustard.

One of the Internet recipes indicated that in raw form the ham loaf or loaves can be wrapped in aluminum foil and frozen for later use. In other words the product stores well when frozen. If you do that then I suggest using it within three months.

Ham loaf or hamloaf is a baked meat dish, similar to meatloaf, made of ground ham and ground pork and combined with other ingredients to form a loaf like shape. Distinct in color and taste from meatloaf, hamloaf is often baked with a sweet glaze, often consisting of brown sugar, molasses, pineapples, or cherries.

Think meatloaf, only made with ham, and ground pork instead of the classic mix of ground beef, pork and veal. Ham loaf is thought to have originated with the Pennsylvania Dutch, the German-speaking immigrants who settled in and around Lancaster County in the 18th and 19th centuries.

Ground ham is different from ground pork in that it is nearly all lean — some brands will have only as little as 5% fat in them. Regular ground pork is occasionally referred to as “sweet ground pork” to contrast it with ground ham, which has more of a salty taste.

Soak the ham in cold water 12 hours. Drain and replace with fresh water. Bring to a boil, then turn heat down to JUST SIMMER and cover with a lid. Let the ham simmer 20 minutes per pound.

Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake 1 1/2 hours. Unwrap ham; discard parchment and foil.

Preheat the oven to 350 degrees F. Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (Total cooking time is about 20 minutes per pound.)

Who owns John F Martin? ›

For over thirty years now both the John F. Martin and Sons Inc. and Martins Country Markets have been under the ownership of the Martin family. The meat plant distributes its quality meat products into eight states with continued success as Martin's Country Market continues to grow.

The issue is with the texture: freezing creates ice crystals that rupture cells. That's why when you thaw meat there's liquid in the package that wasn't there before. Refreezing just compounds the issue, so your ham will be dryer after a second freeze.

As long as the ham was stored in the refrigerator at a safe temperature after thawing for no more than four days, it's fine to refreeze the ham. Just know that taste and texture could be affected. Freezing creates ice crystals that rupture the meat's cell structure, which causes the liquid you see during thawing.

Technically, freezing ham will keep it safe indefinitely, but it might not taste good after years of sitting in the freezer. To determine how long frozen ham lasts and maintains its quality, here's what foodsafety.gov says: Fresh, uncured, uncooked ham: 6 months. Fresh, uncured, cooked ham: 3 to 4 months.

Because most hams come with a glaze packet that typically contains added sugars and preservatives, all you have to do is add water and let it cook until thickened (per MyRecipes). However, sometimes the easy route does not yield the most delicious results.

Ingredients. Pork, Stomachs, Water, Sodium Lactate, Salt, Spices, Sodium Diacetate.

In a large bowl mix together ground pork, ham, crushed crackers, milk, eggs, pepper, salt and the cooled onion/pepper mixture; mix well to combine. Shape into an approx 9x5-inch loaf, and place onto a shallow greased baking pan. Using a long knife, make shallow criss-cross (diamond) pattern in the top of of loaf.

Ham balls are like meatballs but with a different mixture of ground meats: ground ham, ground beef, and ground pork. The main meat is ground ham. Since ham is a cured cut of pork with a smoky quality, it contains a different flavor than ground pork alone.